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Pan-Asian inspired BBQ Box | Feeds up to 6 people

£95.00

Available for delivery Wednesday to Saturday. Please note: if you are placing your order for Monday or Tuesday, addition of this box in your Cart will disable those days.

Each month we create a new limited edition BBQ box and this month it's our Pan-Asian barbecue box. With spiced lamb, kimchi beef burgers, pork skewers, Thai sausages, asparagus and more, it's going to make the tastiest barbecue!

    The box feeds 4-6 people and contains the following,

    • Butterflied 800g Leg of Lamb with Xianjiang Spices
    • Kimchi Cheese Burger Kit (4 x charcoal buns, Provenance Classic Beef Burgers, lettuce & Cheese)
    • Char Siu Pork Skewers x4
    • Thai Sausages x6
    • Asparagus with Miso Butter, Crispy Garlic & Shallots and Sesame Seeds
    • Papaya Salad
    • Smacked Cucumbers
    • Bag of Prawn Crackers
    • Jar of Kim Kong Kimchi
    • Bottle of Kewpie Mayo

    You can also choose to add,

    • 600g T-Bone Steak with Yuzu Beef Sauce
    • 4 bottles of Partizan Brewery Lemongrass Saison Beer
    • 4 cans of Kanpai Yuzu & Cucumber Session Sake 
    • 6 pack of Wolfpack Lager
    • Three Sheets Pan-Asian Gin Cocktail ready to drink bottle
    • Bottle of Frey Riesling

    COOKING INSTRUCTIONS

    - Xianjiang Lamb: 30-35 on the BBQ or @ 180 degrees C in an oven. Rest for 10-15 mins and serve with the smacked cucumbers.

    - Burgers: 4 mins either side. To make the burgers, cover the bottom bun with kewpie mayo and add the little gem lettuce. Whilst your burger is resting, top it with the cheese and then place on top of the lettuce. Add the kimchi and then top with the other half of the bun.

    - Thai Sausages: cook for 12-15 mins on a medium high heat, turning occasionally. 

    - Asparagus: this has been pre-cooked, so simply place over a high heat for 3-4 mins to add some colour. Top with the miso butter and sprinkle over the crispy garlic, shallots and sesame. 

    - Papaya Salad: open pack and place into a bowl, tear the herbs and add them. Then add the dressing and peanuts and mix well.

    INGREDIENTS & ALLERGENS
    - Xinjiang Lamb Leg: 800g boneless lamb leg and spices (Szechuan, fennel, cumin, salt, pepper, MSG). Allergens: none.
    - Smacked Cucumber: cucumber, toasted chilli oil, gochujang (Korean red pepper paste), soy sauce, rice wine, black and white sesame seeds. Allergens: gluten, sesame, soya.
    - Char Siu Pork Skewers: pork collar, honey, brown sugar, soy sauce, oyster sauce, Chinese 5 spice, veg oil, gochujang (red pepper paste), gochugaru (red pepper flakes). Allergens: shellfish, gluten, soya.
    - Thai Sausages: pork, lemongrass, shallots, soy sauce, coriander, mint, turmeric, birds eye chilli, brown sugar, kaffir lime leaf, salt, pepper, spring onion, garlic, ginger. Allergens: gluten, soya.
    - Papaya Salad: Thai green papaya, carrot, shallot, peanuts, Thai basil, mint, birds eye chilli, fish sauce, palm sugar, lime juice. Allergens: peanuts, fish.
    - Asparagus with Miso Butter, Crispy Onions, Garlic and Sesame Seeds: English asparagus, miso, butter, crispy shallots, crispy garlic, black and white sesame seeds. Allergens: soya, sesame. 
    - Classic Beef Burgers: beef, salt and pepper. Allergens: none.
    - Added Extras: sliced cheese, little gem lettuce, Kim Kong Kimchi (see pack for allergens) and Kewpie Japanese Mayo (see pack for allergens).
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